Process of treating food remnants.



E. C EMERY.

V PROCESS OF TREATING FOOD REMNANTS.

APPLICATION FILED SEPT-9.1912.

l ,ll 22 Patented Jfine 1, 1915.

ran s'r'frns air EDWARD C. EMERY, OF LOS ANGELES, CALIFORNIA.

PROCESS OF TREATING FOOD REMNANTS,

Specification of Letters Patent.

Application filed September 9, 1912. Serial No. 719,460.

which'the, nutritious ingredients are con-" served and efi'ectuallypreserved against micro-organic attack.

The accompanying drawing shows an apparatus for'carrying out theprocess.

'It consists of a receiving chamber 1, into which steam under pressureis delivered through preferably perforated nozzles 2, by means of whichthe food remnants after 'being sealed in said chamber by the closing ofthe cover 3, and the gate valve 4, are agitated, sterilized and to acertain extent macerated. Simultaneously the coagulated greases and fatsare dissolved. After the-subjection of the mass to the action of steam,the gate valve 4, is opened. causing thereby the con tents of thechamber 1, to gravitate to a grinder 5, which reduces the vegetable andsofter matters of the mass to a pulp and triturates the harder matters,such as bones, corn-cobs, and the like. From the grinder, the mass isexpelled and caused to be deposited continuously in a thin stratum upona slowly revolving heated drum (3, which vaporizes and drives off theexcess moisture and thoroughly dries the product.

The action of the steam on the waste aggregate, as stated, sterilizesthe same, without, however, cooking or extracting from them any of theessential 1111098, and dissolves the fats and greases, which in a largemeasure are absorbed by particularly the amylaceous constituents of theremnants.

- The unabsorbed greases and fats are caused to amalgamate and combinewith the pulpous residuum during the grinding operation. When the pulpis delivered upon the revolving drum, only surplus moisture isdispersed, and the thickness of the stratum is determined by the speedof the drum and the heat, also by the quantity of moisture contained inthe mass, which accordihg, to chemical analysis, comprises about 59%.

While the excess moisture is being driven off during the revolution ofthe drum, a further and final absorption of the greasy and :fattyelements of the mass occurs, their presence preventing the scorching ofthe "product and giving to it the brownish color characteristic oftoast. When the stratum of pulp is removed from the drum it is foundthat none of the greasy or fatty substances are perceptible, and thefinal product is an enriched and concentrated food containing everyessential of nutrition and possessing all of the nutriment originally inthe individual foods from which this prod not is made.

It will be understood that in carrving out this process, the unconsumedand discarded food remnants are immediately subiected to treatment bvthis process when collected.

lVhat l claim. is

Preparing a homogeneous food product from clean waste food of anunspoiled character,v consisting in subjecting the waste foods to steamunder pressure for a prolonged time in a closed vessel to sterilize thesame and prevent'the condensation of the steam. without cooking orextracting any of the juices from the foods and to dissolve and cause anabsorption of the dissolved greases and fats by the 'foods treated, thenreducing the mass to a homogeneous pulp Patented June 1, 1915.

and causing a further absorption of the dissolved greases and fats, andfinally toasting the mass.

In testimony whereof I afi'ix my signature in the presence of twowitnesses.

EDWARD o. EMERY.

Witnesses Carnnnmn M. BURKE, ANTON GLoErzNER, Jr.

